Pavlova

By JimnShel1

Ingredients

• 4 large egg whites (1/2 cup), room temperature
• Pinch of salt
• 2 tsp champagne vinegar
• 1 tsp cornstarch
• 1 cup plus 2 Tbsp superfine sugar
• 1 tsp vanilla extract

Preparation

Step 1

Heat oven to 200, with a rack in the lower third.

In a mixing bowl fitted with a whisk attachment, beat egg whites on low speed until foamy. Add salt, vinegar, and conrstarch and beat on medium speed until soft peaks form, about 3 minutes. Add sugar in four additions, beating on medium-high speed until meringue is stiff and glossy, about 5 minutes. Beat in vanilla.

Use a flexible spatula to spread the meringue. Bake until the meringue is glossy and hard to the touch, about 1 hour 40 minutes. Reduce temperature if the meringue begins to take on color. When meringue has finished cooking, turn off oven and let it cool in oven for at least 2 hours. The pavlova should lift easily off parchment paper.